Mexico

The region of "La Concordia" is renowned for the production of excellent Specialty Coffees thanks to the agroclimatic conditions of the area. Altitude, soil, biodiversity but above all the passion and efforts of the farmers living in this region are one of the main factors to producing what they call the "Green Gold".

Another very important element is the region's climate, characterized by dry and rainy seasons, which are "synchronized" to the physiological life of the coffee plant. During harvest, the weather is cold and with little rain and this helps to prolong the fermentation time and ease the drying of the parchment improving the quality of the cup.

The cultivation of coffee takes place in an organic way which allows for the preservation of the environmental sustainability of the area, where many botanical varieties and animal species coexist, from large felines like the jaguar to colorful birds like the Quetzal.

The small farmers of this region take an artisanal approach to their production, carefully following every step, from the harvest to the drying of the parchment beans.

During the harvest season, the ripe drupes are manually selected, and after passing through a depulping machine, the beans are fermented for 12-17 hours in water tanks. At the end of fermentation, the coffee is washed and dried in the sun on concrete patios or raised beds.  

This lot is made with the Costa Rica, Obata, Marseillesa, Oro Atzeca varieties and has a Organic/BIO certification.

In the cup, it looks like a very balanced coffee, with a good sweetness, soft body, with notes of malt, chocolate, and caramel.

This microlot received 83 points by the SCA protocol.